Prawn curry with white bread
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This prawn curry is made with a Sri Lankan curry powder and served with prawn oil and soft white bread.
Ingredients
For the Sri Lankan curry powder
- coriander seeds: 30g/1oz coriander seeds
- cumin: 15g/½oz cumin seeds
- fennel seeds: 15g/½oz fennel seeds
- black peppercorns: 15g/½oz black peppercorns
- vegetable oil: 2 tsp vegetable oil
- curry leaves: 20 fresh curry leaves
- chillies: 70g/2½oz dried Kashmiri red chillies
- turmeric: ¼ tsp ground turmeric
For the prawn curry
- prawns: 500g/1lb 2oz raw prawns with shells on (or 300g/10½oz without shells)
- vegetable oil: 8 tbsp coconut or vegetable oil
- curry powder: 3 tbsp Sri Lankan curry powder (see above)
- tamarindtamarind: 20g/¾oz tamarind (from a block of tamarind), soaked in 200ml/7fl oz warm water
- red onion: 1 red onion, finely sliced
- curry leaves: 20 fresh curry leaves
- garlic: 1 garlic clove, finely sliced
- ginger: 2cm/¾in fresh root ginger, peeled and finely sliced
- salt: pinch salt
- coconut milk: 150ml tin coconut milk
- white bread: soft white bread, to serve
Method
To make the curry powder, make sure the windows are open and any ventilation is on because roasting the chillies will create an intense smell which carries through the house.
Place a dry frying pan over a low–medium heat and roast the coriander, cumin, fennel and black peppercorns for 1–2 minutes, stirring regularly, until really fragrant, then pour them into a bowl. Add the oil to the pan and cook the curry leaves and dried chillies for 2–3 minutes, stirring often.
Remove from the heat and when cool, blitz in a spice grinder or mini food processor until fine. Blitz in batches if needed. Stir in the turmeric and store in a jam jar or other airtight lidded container for up to one month.
To make the curry, first make a prawn oil. Remove the head from each prawn then slide a finger under the shell and peel off the skin, leaving the tails on the prawns. Keep all the heads and shells in a separate bowl. You can remove the ‘vein’ running down the back of the prawn if preferred. Chill the prawns in the fridge.
Place a sieve over a bowl. Heat 6 tablespoons of oil in a wok over a high heat. Add all the prawn heads and shells and 2 tablespoons of Sri Lankan curry powder. Stir-fry vigorously for 7–8 minutes, until the shells are pink.
Give the heads a bit of a squeeze with the end of a spoon, if you’re not too squeamish, as they are full of sweet flavour. Switch off the heat, leave to cool and pass the prawn oil through the sieve into the bowl, discarding any prawn heads and shells left in the sieve.
Squeeze the tamarind in your fist, then discard the seeds and skin, leaving behind the tamarind water. Heat the remaining oil in the wok over a medium–high heat. Fry the onion for 4–5 minutes, stirring occasionally, until soft and starting to brown.
Add the curry leaves, garlic and ginger, and stir-fry for 30 seconds until the garlic is just fragrant. Add the prawns, remaining 1 tablespoon Sri Lankan curry powder and salt, and cook for a couple of minutes. Add the tamarind water and cook through for 3–4 minutes until the prawns are just cooked but still juicy. Finally, add the coconut milk and stir through for 1–2 minutes. Switch off the heat, pour the prawn oil into the curry and stir in gently so it is nice and glossy.
Serve immediately with the bread.
